POTATO BACON SOUP RECIPE RECIPES

Name: Leek, bacon & potato soup
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 25g butter; 3 rashers streaky bacon, chopped; 1 onion, chopped; 400g pack trimmed leek, sliced and well washed; 3 medium potatoes, peeled and diced; 1.4l hot vegetable stock; 142ml pot single cream; 4 rashers streaky bacon, to serve

LEEK, BACON & POTATO SOUP RECIPE - BBC GOOD FOOD

Leek, bacon & potato soup recipe - BBC Good Food image

This soup keeps well in the fridge and is easy to freeze

Provided by Sara Buenfeld

Categories Lunch, Soup

Total Time 1 hours

Cook Time 30 minutes

Yield 6

Number Of Ingredients 8

Ingredients

25g butter
3 rashers streaky bacon, chopped
1 onion, chopped
400g pack trimmed leek, sliced and well washed
3 medium potatoes, peeled and diced
1.4l hot vegetable stock
142ml pot single cream
4 rashers streaky bacon, to serve

Steps:

Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

Nutrition Facts : Calories 175 calories, FatContent 11 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.68 milligram of sodium

BACON CHEDDAR POTATO SOUP RECIPE - FOOD.COM

Bacon Cheddar Potato Soup Recipe - Food.com image

This soup is my own recipe and is easy to make. It's thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
8 tablespoons butter
5 cups diced peeled potatoes
2 (14 1/2 ounce) cans chicken broth
12 ounces shredded sharp cheddar cheese
1 pint whipping cream
2 cups water
3 ounces bacon bits (Hormel or Oscar Meyers)
4 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon paprika
1 tablespoon dried parsley
seasoned croutons, for garnish

Steps:

Chop onions and celery, if using a food processor don’t chop these too fine.
In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
Add potatoes and broth, bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
Stir in the cheese, bacon bits, parsley, pepper and paprika.
Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
Garnish with croutons, if desired.

Nutrition Facts : Calories 863.6, FatContent 70.6, SaturatedFatContent 42.2, CholesterolContent 224.8, SodiumContent 1317.9, CarbohydrateContent 31.5, FiberContent 3.5, SugarContent 2.6, ProteinContent 27.6

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